Karl’s Fish Tacos with Fruit Salsa

One of wife Jan’s Noom recipes was Marinated Red Snapper with Fruit Salsa and, of course, I took exception to their take on the recipe. I personally think that bananas do not belong in any salsa or that—in a recipe which is supposed to limit sugar as much as possible—it needs all that brown sugar. However, it did give me an idea for new take on my fish tacos.

Karl’s Fish Tacos with Fruit Salsa

Jan teaches class at 6 p.m. and reminded me of this just as I was starting to prep for dinner. I had just half an hour to pull the dinner together, so that she could eat before teaching. Fortunately, I had all of my ingredients gathered around me, so it was just a matter of chop and stir—while the fish broiled—to get everything ready.

Karl’s Fish Tacos with Fruit Salsa

Ingredients

1 lb. rock fish or red snapper
1 Tbs. Karl’s Chili Powder

Fruit salsa

1 Ataulfo mango, diced small
½ navel orange, segmented and sliced
½ cup red onion, diced small
1 Jalapeño, diced finely
1 cup cilantro, coarsely chopped
1 tsp. lime juice
½ tsp. Mexican oregano
¼ tsp. black pepper
Pinch Kosher salt

1-3 tortillas per person

Optional Topping

½ cup Karl’s Guacamole

Directions

. Remove any bones from the fish fillets and lay them on a lightly Pam-ed broiling tray.

Tip: Lining the tray with aluminum foil is ecologically unsound, but really helps with clean-up.

Note: Noom diet is really about reducing the “red foods” in any recipe. In the past, I would liberally oil both the tray and the fish to keep the fish from sticking and to retain its moisture. Today, I lightly sprayed the pan and I sprayed just enough onto the top of the fish so that the spices were not completely dry under the broiler—making them very likely to burn under the high heat.

2. Lay the fish fillets on a small lipped baking tray and sprinkle the spice blend—liberally—over the fish.

3. Set the fish tray 2 inches under the broiler and cook for 15-20 minutes—depending on the thickness of your fillets.

Tip: Check the fish after about 8 minutes for doneness and if necessary rotate the pan so that the fillets cook evenly.

Note: Broil the fish until a knife inserted at the thickest part of the fillet flakes easily.

4. While the fish is broiling dice the fruit and vegetables for the salsa.

5. Put all of the salsa ingredients in a medium mixing bowl and toss to mix and coat the ingredients with the lime juice.

6. Set the fish under the broiler and sear the fish for 10-15 minutes.

7. Remove the fish from the oven and break it into pieces with two forks.

8. Pour the fish and any spicy liquid left in the baking tray into a serving bowl and toss to coat the fish with the juices.

9. Serve the fish warm with tortillas, the fruit, and if you like guacamole.

Note: Tortillas are a “red food,” so Jan ate only one, but she ate more of the fish and salsa just on its own.